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The Biker eNews
Grill
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Fresh Summer Corn Salad with Creamy Italian Vinaigrette
Submitted by: Carol Williams, Del.
Ingredients
1/4 cup balsamic
vinegar
1/4 cup olive oil
1/4 cup Hellmann's® or Best Foods®
Real Mayonnaise
1 clove garlic, finely chopped
3/4 teaspoon Italian
seasoning
8 ears corn-on-the-cob*
1 small red onion, halved and thinly
sliced
12 cherry tomatoes, quartered
1 small zucchini, finely
chopped
1/4 cup chopped fresh basil leaves
Directions: Combine
vinegar, olive oil, Hellmann's® or Best Foods® Real Mayonnaise, garlic
and Italian seasoning in small bowl with wire whisk. Season, if desired, with
salt and pepper; set aside. Bring large saucepot of salted water to a boil over
high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4
cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette
in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with
remaining vinaigrette. Serve at room temperature.
Strawberry and Feta Salad
Submitted by: Viola Barnes, UK.
Ingredients
1 cup slivered almonds
2 cloves garlic,
minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry
vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1
cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh
strawberries, sliced
1 cup crumbled feta cheese
Directions: In a
skillet over medium-high heat, cook the almonds, stirring frequently, until
lightly toasted. Remove from heat, and set aside. In a bowl, prepare the
dressing by whisking together the garlic, honey, Dijon mustard, raspberry
vinegar, balsamic vinegar, brown sugar, and vegetable oil. In a large bowl,
toss together the toasted almonds, romaine lettuce, strawberries, and feta
cheese. Cover with the dressing mixture, and toss to serve.
Sweet Potato Salad
Submitted by: Brenda Swenson, Va.
Ingredients
1 large russet potato, peeled and quartered
1 large sweet
potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style
mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh
cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2
teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved
lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely
chopped peanuts
Directions: Place the Russet potato pieces into a large
saucepan, and cover with salted water. Bring to a boil, turn the heat down, and
simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more.
Remove a piece of each potato, and cut it in half to see if it is cooked
enough. Once the potatoes are tender, add corn kernels; cook another 30
seconds. Drain through a colander. Fill the saucepan with cold water, and drop
vegetables into water. Cool for 5 minutes, and drain. In a large bowl, whisk
together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in
salt and black pepper. Cut cooled potatoes into 1 inch cubes, and add to
dressing along with cucumber, and red onion. Toss well. Serve at room
temperature or chilled. Toss the peanuts in just before serving.
Bud's Potato Salad
Submitted by: budman, Ga.
Ingredients
10 pounds potatoes
1 cup water
1 cup white wine
vinegar
1 cup white sugar
2 onions, diced
salt and pepper to
taste
1 tablespoon celery seed
2 cups mayonnaise
Directions:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender
but still firm, about 15 minutes. Drain and allow to cool. Slice cooled
potatoes and layer in a large bowl or dish. In a saucepan combine water,
vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat
and pour over potatoes. Cover and chill for at least 12 hours. Drain excess
marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and
serve chilled.
Potato Salad
Submitted by: Tommy Swenson, Va.
Ingredients
10 large baking potatoes, scrubbed
12 eggs
3 bunches
green onions, chopped
6 dill pickles, chopped
1 (4 ounce) can
shrimp
1 (4 ounce) can small shrimp, drained
2 cups low-fat
mayonnaise
Salt and pepper to taste
2 tablespoons celery salt
2
tablespoons paprika
Directions: Place potatoes in a large pot, and
cover with water. Boil until soft. Remove from water; set aside to cool. Peel,
and then chop into bite size chunks. Place eggs in a saucepan, and cover
completely with cold water. Bring water to a boil for one minute. Cover, remove
from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from
hot water, and cool. Peel, and chop. In a large bowl, combine potatoes, eggs,
green onions, dill pickles, and cans of shrimp. Mix in mayonnaise, celery salt,
and paprika. Season to taste with salt and ground black pepper. Chill for 2
hours, and serve.
German Potato Salad
Submitted by: Frank Weiss, Del.
Ingredients
4 potatoes
4 slices bacon
1 tablespoon all-purpose
flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine
vinegar
1/2 cup chopped green onions
Salt and pepper to taste
Directions: Bring a large pot of salted water to a boil. Add potatoes; cook
until tender but still firm, about 15 minutes. Drain, cool and chop. Place
bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside. Reserve bacon fat. Add the flour, sugar, water
and vinegar to skillet and cook in reserved bacon fat over medium heat until
dressing is thick. Add bacon, potatoes and green onions to skillet and stir
until coated. Cook until heated and season with salt and pepper. Serve warm.
Pasta Salad
Submitted by: Ann Marie Collins, Ct.
Ingredients
1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2
teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons
dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white
sugar
2 1/2 cups cooked elbow macaroni
3 cups fresh sliced
mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 (4 ounce)
can whole black olives
3/4 cup sliced pepperoni sausage, cut into
strips
Directions: In a large bowl, whisk together olive oil, vinegar,
garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta,
mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and
pepperoni. Toss until evenly coated. Cover, and chill 2 hours or
overnight.
Bacon Ranch Pasta Salad
Submitted by: countrygirl, GA.
Ingredients:
1 (12 ounce) package uncooked tri-color rotini
pasta
10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch
salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic
pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25
ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese
Directions: Bring a large pot of lightly salted water to a boil. Stir in rotini
pasta and cook for 10 to 12 minutes or until al dente; drain. Place bacon in a
skillet over medium-high heat and cook until evenly brown. Drain and chop. In a
large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic
pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese
in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the
refrigerator. Toss with additional milk if the salad seems a little dry.
Mediterranean Potato Salad
Submitted by: Ruth Peters, Del.
Ingredients:
2 pounds potatoes
1 green bell pepper,
minced
1 cucumber, sliced and quartered
1/2 cup sliced red onion
8
ounces crumbled feta cheese
1 lemon, juiced
1/2 cup Italian-style salad
dressing
Salt and pepper to taste
3 pita breads, cut into
wedges
Directions: Bring a large pot of salted water to a boil. Add
potatoes and cook until tender but still firm, about 15 minutes. Drain, cool
and chop. In a large bowl, combine the potatoes, green peppers, cucumbers, red
onion and cheese. Whisk together the lemon juice, salad dressing, salt and
pepper. Pour over salad and toss to coat. Serve with pita bread wedges if
desired.
Blackened Catfish
Submitted by: Walter Peters, Del.
Makes 6 servings
Ingredients:
2 tablespoons paprika
2 1/2
teaspoons salt
2 teaspoons lemon pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground pepper
1 1/2 teaspoons dried basil
1
teaspoon onion powder
1 teaspoon thyme
6 catfish fillets
1 cup
unsalted butter, melted
Directions: Heat a large cast iron skillet
(recommended) or heavy aluminum skillet over high heat for 10 minutes. In a
small bowl stir together first 8 ingredients. Dip catfish into melted butter
and coat both sides of fish with spice mixture, using about 1 T spice mixture
for each fillet. Place fish on waxed paper. Place 3 fillets at a time in hot
skillet. Drizzle each fillet with 1 T melted butter. Cook over high heat about
2 minutes per side or until fish flakes easily. Serve immediately.
Blackened Catfish with Salsa and Cilantro
Submitted by:
George Hobbs, Va.
Makes 4 servings
Ingredients:
2
tablespoons paprika
2 teaspoons cayenne pepper
2 teaspoons dried
oregano
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 (6 ounce) catfish fillets
3 tablespoons olive oil
2 (8 ounce)
packages cherry tomatoes, cut in half
1/2 small red onion, finely chopped
1 chopped small green bell pepper
1 minced serrano chili
3
tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
1
tablespoon fresh lime juice
2 tablespoons olive oil
Directions:
Preheat broiler. On a small bowl, combine the paprika, cayenne, oregano, salt
and pepper. Place the catfish fillets on a large baking sheet in a single
layer. Lightly coat both sides of each fillet with the oil, then liberally rub
the spice mixture evenly onto both sides (reserve any remaining spice that
hasn't touched the fish in an airtight container for future use). Place the
fish under the broiler and cook, watching closely, until slightly charred,
about 5 minutes. Turn and broil until cooked through, about 5 minutes more. For
the Salsa:. Combine the cherry tomatoes, onion, pepper, chili, cilantro, salt,
lime juice and olive oil and toss well.
Cajun-Style Fillet of Catfish with Spicy Butter Sauce
Submitted by: Dan, Dan the Cajun Bikerman, LA.
Makes 6 servings
Ingredients:
6 catfish fillets (about 1/2 lb. each)
1/2-1 teaspoon
salt, depending on taste
1 teaspoon lemon pepper seasoning
1/4
teaspoon cayenne pepper
2 tablespoons oil
12 tablespoons melted
butter, divided
1 cup fresh breadcrumbs
4 tablespoons fresh lemon
juice, divided
Butter Sauce:
2 tablespoons fresh parsley, minced
2-4 dashes Tabasco sauce, depending on taste
2 teaspoons
Worcestershire sauce
1 pinch ground cayenne pepper
1/4 cup chopped
green onions (including tops)
1 teaspoon fresh dill or thyme or basil,
chopped
Parsley (to garnish)
Lemon slices (to garnish)
Directions: Preheat oven to 400 degrees. Rinse fillets and dry well. Season
each fillet with a mixture of salt, lemon pepper and cayenne. Rub oil in a
9x13" glass baking dish. Place fillets in prepared baking dish and top fillets
with 4 Tablespoons of the melted butter. Sprinkle with fresh bread crumbs and 2
Tablespoons of the fresh lemon juice. Bake, uncovered, for 15 to 18 minutes,
just until fish flakes easily. Do not overcook. Butter Sauce: Combine all
remaining butter and lemon juice with other sauce ingredients, except parsley
and lemon slices for garnish. Simmer for 5 minutes. Place fillets on serving
dish, top with butter sauce and garnish with parsley and lemon slices.
Catfish Au Poivre
Submitted by: Teri Keck, Pa.
Makes: 4
servings
Ingredients:
2 tablespoons lemon juice
1 tablespoon
light mayonnaise
1 1/2 pounds catfish fillets
2 - 4 teaspoons coarsely
cracked black pepper
1 small clove garlic, minced
2 tablespoons minced
parsley
Directions: Preheat oven 450 degrees F. Mix lemon juice and
mayonnaise in a shallow plate. Roll fillets in lemon mixture to coat lightly.
Place fillets in single layer in shallow, non-stick baking dish. Sprinkle with
cracked pepper, garlic and parsley. Bake 8-10 minutes or until fish flakes
easily with a fork.
Catfish: Grilled with Mango Salsa
Submitted by: Carol Ford,
Ct.
Serves 4.
Ingredients:
For fillets:
4 nice Catfish
fillets
2 teaspoons olive oil
1 teaspoon garlic salt
½
teaspoon cracked black pepper
¼ teaspoon ground red pepper
Ssalsa: 1 cup mango, peeled and diced
1 cup papaya, peeled and diced
1
tablespoon minced green onion
1 tablespoon minced red jalapeño
2
tablespoons fresh lime juice
1 tablespoon honey
Directions: For
fillets: Preheat grill. Rinse fillets and pat dry. Brush each fillet with
½ teaspoon olive oil. Combine seasonings and sprinkle ½ teaspoon
of mixture on the rounded side of each fillet. Grill fillets over high heat,
rounded side down, for 3 to 4 minutes. Turn fillets over and grill for 3 to 4
minutes or until fish flakes easily when tested with a fork. Serve with Mango
Salsa. For salsa: Combine all ingredients in a bowl. Mix well. Let stand at
room temperature for 20 minutes. Use a slotted spoon to serve. Yields about 2
cups.
Chili Cumin Fried Fish
Submitted by: Bill Gadd, TN.
Ingredients:
2 pounds white fish fillets (such as sea bass, orange
roughy or red snapper) each about 1 inch thick
3 large eggs beaten to
blend
1 cup unsalted matzo meal
4 teaspoons chili powder
1 1/2
teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon
coarse salt
1/4 cup (or more) vegetable oil
Lemon wedges Fresh cilantro
sprigs
Directions: Sprinkle fish fillets generously on all sides with
coarse salt; let stand 30 minutes. Rinse fish to remove salt and pat dry with
paper 1 towels. Place eggs and matzo meal in separate large shallow bowls. Mix
chili powder, cumin, black pepper and 1/2 teaspoon coarse salt in small bowl to
blend. Sprinkle fish generously with chili powder mixture. Dip fish into eggs,
then into matzo meal, coating completely. Transfer fish to waxed paper. Heat
1/4 cup oil in heavy large skillet over medium-high heat. Working in batches,
fry fish in single layer until just opaque in center and golden brown, adding
more oil if necessary, about 5 minutes per side. Transfer fish to paper towels
and drain. Arrange fish on platter. Garnish with lemon wedges and cilantro
sprigs. You can use any white fish fillets such as sea bass, orange roughy or
red snapper
Barbecued Catfish
Submitted by: Capt'n Bob, Del.
Ingredients:
2 pounds catfish fillets, cut in serving-size pieces
1
tablespoon packed dark brown sugar
1 teaspoon seasoned salt
1/2
teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon
onion powder
2 teaspoon Worcestershire sauce
1/4 cup cider vinegar
1/4 cup tomato ketchup
1/4 cup canola oil
Cooking spray
Directions: Arrange the catfish fillets in a shallow, nonmetallic baking dish.
In a bowl, mix the next eight ingredients with a whisk. Add the oil and whisk
into an emulsion. Spread the sauce over the catfish fillets and let stand
refrigerated for about 15 minutes. Turn the catfish fillets, spread the sauce
and let stand refrigerated for another 15 minutes. Liberally spray the rungs of
hinged wire grills with cooking spray. Arrange the catfish fillets in the
grills, brush sauce onto them, and cook four to five inches from the coals for
six minutes with the grill cover down. Baste with more sauce, turn, and cook
for an additional six minutes. If your grill doesn't have a cover, use
aluminum-foil tent, or cook for eight or more minutes on each side or long
enough to cook catfish until it flakes with a fork. Remove fish to a platter
and serve it at once.
Teriyaki Marinated Steak
Submitted by: Alan Prentus, Pa.
Ingredients:
1 well-trimmed beef top round steak, cut 1-1/2
inches thick (approx. 2 pounds)
Marinade:
3/4 cup prepared
teriyaki sauce
2 tablespoons dry sherry
1 tablespoon finely chopped
fresh ginger
Directions: In small bowl, combine marinade ingredients;
mix well. Place steak and marinade in plastic bag, turning to coat. Close bag
securely and marinate in refrigerator 6 to 8 hours (or overnight, if desired),
turning occasionally. Remove steak from marinade; discard marinade. Place steak
on grid over medium, ash-covered coals; grill, covered, 25 to 28 minutes for
medium rare doneness, turning occasionally. Carve steak crosswise into thin
slices. Makes 6 servings. Tip: Beef can be marinated in a plastic bag, glass
utility dish or other non-reactive container. Acidic ingredients and alcohol
react with some metals, such as aluminum and iron, to discolor food and impart
a metallic flavor. Choose a container in which the beef fits snugly and lies
flat.
Barbequed Steak
Submitted by: Todd Simms, Ill.
Ingredients:
4 (1/2 pound) beef top sirloin steaks
1/2 cup vegetable
oil
1 ounce steak spice seasoning mix
Directions: Put oil and steak
spice on a large enough platter to accommodate the steaks. Coat the steak well
with the oil and spices. Preheat an outdoor grill for high heat and lightly oil
grate Grill steaks over high heat to desired doneness.
BBQ Steak
Submitted by: Owen Ward, Del.
Ingredients:
1 small onion, chopped
7 cloves garlic
1/2 cup
olive oil
1/2 cup vinegar
1/2 cup soy sauce
2 tablespoons
chopped fresh rosemary
2 tablespoons Dijon-style prepared mustard
2
teaspoons salt
1 teaspoon black pepper
1 (2 pound) tri-tip steak
Directions: Place onion, garlic, olive oil, vinegar, soy sauce,
rosemary, mustard, salt, and pepper into the bowl of a food processor. Process
until smooth. Place steak in a large re-sealable plastic bag. Pour marinade
over steaks, seal, and refrigerate for about 3 hours. Preheat the grill for
high heat. Brush grill grate with oil. Discard marinade, and place steak on the
prepared grill. Cook for 7 minutes per side, or to desired doneness.
Beef Brisket with Smokey BBQ Sauce
Submitted by: Roy Toyler,
Ok.
Ingredients:
1 (2-3) lb. fresh beef brisket
1 tsp. chili
powder
1/2 tsp. garlic powder
1/4 tsp. celery seed
1/8 tsp.
pepper
1/2 C. ketchup
1/2 C. chili sauce
1/4 C. packed brown
sugar
2 T. vinegar
1/2 tsp. liquid smoke
2 T. Worcestershire
sauce
1/2 tsp. dry mustard
Directions: Trim fat from brisket.
Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over
meat. Place meat in a 3 1/2, 4 or 5 qt. crock pot. For sauce combine ketchup,
chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke and dry
mustard. Pour over brisket. Cover and cook on low for 8-10 hours or on high for
4-5 hours. Remove meat from crockpot. Cut into thin slices across the grain.
Skim fat off juices in cooker; serve juices with meat. Serves 6-8
Barbecued Roast
Submitted by: Jody Madden, KY.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches
thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried
whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry
mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2
tablespoons catsup
1 1/2 teaspoons commercial steak sauce
1/2 teaspoon
Worcestershire (or similar) sauce
Directions: Place roast in a large
shallow container. Sauté garlic in olive oil in a small skillet; add
crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat,
and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and
refrigerate at least 8 hours, turning roast occasionally. Remove roast from
marinade, reserving marinade. Add catsup, steak sauce, and Worcestershire sauce
to marinade, stirring well; baste roast with sauce. Insert thermometer into
thickest part of roast, making sure it does not touch fat. Grill over hot coals
40 minutes or until thermometer registers 140 degrees (rare), 160 degrees
(medium), 170 degrees (well done). Turn roast and baste frequently with sauce.
Let stand 10 to 15 minutes before slicing. Makes: 6 to 8 servings
Grilled Brisket with Barbecue Sauce
Submitted by: Aggie
Roberts, Del,
Ingredients:
1 (4 to 5 pound) beef brisket
1
tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Barbeque Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown
sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2
tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring
to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring
occasionally. Makes about 3 1/2 cups. Sprinkle brisket with garlic salt and
pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered
grill. Place brisket on grill. Cover with lid, and open vent. Grill over low
coals 2 hours or until very tender. To serve, diagonally slice brisket across
grain into thin slices. Serve with Barbecue Sauce. Makes: 12 servings
FatBoy's Grilled Whiskey Salmon
These salmon fillets are
grill hot and fast with a sweet whiskey marinade that gives them a lot of great
flavor and nice, crisp glaze when grilled.
Ingredients:
4 8oz
salmon fillets
1/2 cup whiskey
1/4 cup light soy sauce
1/4 cup
orange juice
2 tablespoons vegetable oil
2 cloves garlic
Directions: Mix together whiskey, soy sauce, orange juice, oil and garlic.
Place fish in a shallow dish and pour mixture over. Let salmon sit in the
refrigerator for 1 hour or more. Oil cooking grate and preheat grill. Place
fish on hot grill and cook for 5 minutes on each side. The salmon is done when
it flakes easily and has faded in color. Carefully remove fish from grill and
serve.
Grilled Rosemary Garlic Shrimp
Submitted by: Capt'n Crusty,
FL.
Ingredients:
1/4 cup finely chopped garlic
1 teaspoon
coarse salt
2 tablespoons minced fresh rosemary leaves plus sprigs for
garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo
shrimp (about 10 per pound)
Four 12-inch bamboo skewers
Lemon wedges
as an accompaniment
Directions: Mash garlic and salt together in large
bowl. Mix together with minced rosemary, and oil and add shrimp. Let stand,
covered in refrigerator for at least 4 hours. Preheat grill. Place 4 shrimp on
each presoaked skewer. Brush with oil. Cook shrimp on an oiled rack for 3 to 4
minutes on each side, or until just cooked through.
Grilled Mesquite Shrimp
Submitted by: Capt'n Rob, FL.
Ingredients:
3 pounds large shrimp, peeled with tails on and
de-veined
1/2 cup vegetable oil
1/4 cup fresh lemon juice
8
tablespoons butter
3 tablespoons chili powder
1 tablespoon garlic
powder
Skewers
Directions: Place peeled shrimp in a large bowl. In
a medium saucepan, combine all ingredients, except for shrimp. Once butter has
melted pour marinade over shrimp, cover, and allow to marinate in refrigerator
for 20-30 minutes. Preheat grill for medium-high heat. Place 4-5 shrimp on each
skewer. Place shrimp on grill rack and allow to cook for 2 minutes her side.
Remove and serve.
Grill-Fried Fish
Submitted by: Emery Aniston, Va.
Ingredients:
4 fish fillets (cod, red snapper, etc.)
2 cups instant
mashed potatoes
2 tablespoons butter, melted
2 tablespoons lemon
juice
1 tablespoon olive oil
2 cloves garlic, minced
Directions: Preheat grill. Combine melted butter, lemon juice, olive oil and
garlic in a shallow dish. Dip fish fillets in butter mixture and roll in potato
flakes to coat. Wrap each fillet in aluminum foil and place on medium-hot
grill. Grill for 6 to 8 minutes, turning once. Remove when done.
Grilled Chicken thighs with Green Onions
Submitted by: Ron
Zappone, Ct.
Ingredients:
4 tbsp. oil
2 tbsp. rice wine or
white wine vinegar
1 tbsp. lemon juice
1 tbsp. soy sauce
1 tbsp.
sugar
1 tsp. minced garlic
Ground ginger
Salt and pepper
8
chicken thighs
1 bunch green onions
Directions: In medium mixing bowl,
whisk together oil, vinegar, lemon juice, soy sauce, sugar, garlic, ginger and
salt and pepper. Pour over thighs, cover and refrigerate overnight. Grill skin
side down over medium heat 8 to 10 minutes. Flip, brush with marinate and cook
4 to 6 minutes more. Skewer onions, brush with marinade and grill a couple of
minutes a side. Serve chicken and onions over rice.
Marinade for
Grilled Chicken:
1 c. oil
2 c. vinegar
2 tbsp. salt
4 tbsp.
poultry seasoning
1 tsp. pepper
Bring all ingredients to a boil;
let cool. Doesn't need to be refrigerated. This is enough for about 4 chickens.
For one chicken, with or without skin, place chicken in plastic zipper bag, or
marinating container, and pour in enough marinade to coat, about 2/3 cup.
Marinate 2 to 24 hours; grill or broil until done.
Grilled Chicken Dijonannaise
Submitted by: Tommy Hendricks,
Ky.
Ingredients:
1/4 c. vegetable oil
1/4 c. fresh lemon
juice
1/2 tsp. freshly ground pepper
6 skinless boneless chicken breast
halves
3 tbsp. tarragon vinegar
2 tbsp. dry white wine
1 tsp. dried
tarragon
4 tbsp. butter or margarine
2 tbsp. Dijon style
mustard
Directions: In a shallow dish. Combine oil, lemon juice and
pepper. Add chicken and turn to coat with marinade. Marinate, turning
occasionally, for 30 minutes. Meanwhile, combine vinegar, wine and tarragon in
saucepan. Boil until reduced to about 2 tablespoons. Reduce heat to low, add
butter and mustard and stir until butter melts. Set sauce aside; keep warm.
Drain chicken well, grill or broil over medium heat, turning once and basting
frequently with mustard sauce, until just cooked through about 5 minutes aside.
Be careful not to overcook chicken. Serves 6.
Grilled Chicken Ala Big Bore
Submitted by: bigboremike, Del.
Ingredients:
2 sm. cans frozen orange juice concentrate
1/2
c. Worcestershire sauce
Chicken pieces
Directions: Blend orange
juice concentrate (undiluted) and Worcestershire sauce in blender. Do not add
any other ingredients. Marinade chicken pieces about 1 hour. Cook over low
flames, turning occasionally and basting often with marinade.
Grilled Chicken Breasts
Submitted by: Jon Clements UK.
Ingredients:
2 tsp. Dijon mustard
4 chicken breasts halved
& skinned
1/4 tsp. ground black pepper
1/3 c. butter or
margarine
2 tsp. lemon juice
1/2 tsp. garlic powder
1 tsp. dried
whole tarragon
Directions: Spread mustard on both sides of chicken and
sprinkle with pepper. Cover and refrigerate 2 hours. Melt butter, stir in lemon
juice, garlic powder and tarragon. Cook over low heat for 5 minutes, stirring
occasionally. Place chicken on grill over medium coals or heat. Baste with
sauce and grill 50 to 55 minutes or until done, turning and basting every 10
minutes.
Grilled Chicken with BBQ Sauce
Submitted by: mspiggy, Ky.
Ingredients:
Chicken for grilling
2 sticks butter
1/2 c.
cider vinegar
1/2 c. ketchup
2 bottles prepared horseradish (9 oz.)
Juice of 3 lemons, or 1 c. lemon juice
1/2 tsp. salt
1/2 tbsp.
Worcestershire sauce
1 tsp. hot pepper sauce (optional)
Directions: In a stainless steel pot, melt butter slowly. Add vinegar, ketchup,
horseradish, lemon juice, salt, Worcestershire sauce and pepper sauce. Simmer,
uncovered, for 20 to 25 minutes to blend flavors. Use as a basting sauce on
chicken. Sauce may be frozen.
Grilled Citrus Tuna
Submitted by: John "Woody" Smith, Fl.
Ingredients:
1-2 pounds tuna steaks
1 cup each orange and
grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1
teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika
Directions: Mix juices, sherry, thyme,
cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4
hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place
fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and
continue cooking for another 5-7 minutes.
Wild Willie's Grilled Bratwurst
Submitted by: wildwillie85,
Del.
Ingredients:
6 Bratwursts
1 - 12 ounce can of beer
1 medium onion, chopped
6 peppercorns
4 cloves
6 hard rolls
Directions: In a large pot combine all ingredients except the rolls.
Simmer for 20 minutes. Preheat grill. Remove bratwursts from pot and place on
grill for about 10 minutes, turning occasionally. Grill until brown. If you
sprinkle with water they will form a crispy skin. Serve on rolls with your
favorite mustard.
FatBoy's Grilled Pork Tenderloin
Ingredients:
2
pounds pork tenderloin
1/2 cup soy sauce
1/2 cup white wine
4
green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh
ginger, grated
1/2 teaspoon ground black pepper
Directions: Mix
soy sauce, wine, onions, garlic, pepper and ginger together. Place tenderloin
in a flat baking dish and pour marinade over top. Let sit overnight. Preheat
grill. Grill tenderloin over medium flame reserving marinade. Grill until the
internal temperature reaches 160 degrees. While the tenderloin in grilling,
strain marinade and boil on high heat for 5 minutes. When the tenderloin is
done remove from grill and pour marinade over it.
FatBoy's Jerk Baby Back Ribs
Serves 4
Ingredients:
For the Ribs:
4 racks baby back pork ribs, (6 to 8 pounds total)
1 quart pineapple juice
1 bunch fresh cilantro, washed and coarsely
chopped
4 to 8 jalapeno peppers, thinly sliced
Plastic gloves for
handling jalapeno peppers
For the Glaze:
2 cups pineapple
juice
1/2 cup wine vinegar or cider vinegar
3 tablespoons brown
sugar
3 tablespoons butter
1/2 teaspoon freshly ground black pepper
Dry Jerk Seasoning:
3 tablespoons dark brown sugar
1 1/2 tablespoons
coarse salt (kosher or sea salt)
1 1/2 tablespoons ground coriander
1
1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2
teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon
habanero chile powder or cayenne pepper
Directions: Remove the thin,
papery membrane from the back of each rack of ribs: Turn a rack meat side down.
Insert a sharp implement, such as the tip of a meat thermometer, under the
membrane (the best place to start is right next to the first rib bone). Using a
dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with
the remaining racks. Place the ribs in a large non-reactive roasting pan. Pour
the 1-quart of pineapple juice over them and add the cilantro and jalapenos.
Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours. Make the
glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and
black pepper in a heavy saucepan over high heat and bring to a boil. Let the
glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring
occasionally with a wooden spoon. Set the glaze aside. Drain the marinade off
the ribs and discard the marinade. Blot the ribs dry with paper towels, then
sprinkle the jerk seasoning all over them on both sides, patting it onto the
meat with your fingertips. Set up the grill for indirect grilling and preheat
to medium. If using a charcoal grill, place a large drip pan in the center.
When ready to cook, place the ribs, preferably on a rib rack, in the center of
the hot grate, over the drip pan and away from the heat. Cover the grill and
cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done,
they'll be handsomely browned and the meat will have shrunk back about 1/4 inch
from the ends of the bones. After 45 minutes brush the ribs with the glaze and
brush them 2 or 3 more times before serving. If using a charcoal grill, after 1
hour you'll need to add 12 fresh coals to each side. Transfer the cooked ribs
to a platter or cutting board. Serve them as whole racks cut the racks into
pieces, or carve them into individual ribs. Serve the glaze alongside.
Kansas City Style Spareribs
Submitted by: Jake McKnight, Ct.
Serves 4.
Ingredients:
4 pounds pork spareribs or back
ribs
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup cider
vinegar
3 tablespoons brown sugar
2 tablespoons molasses
1
tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dry
mustard
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon ground red
pepper
3 cups wood chips (use hickory or oak chips for the best flavor)
Directions: BBQ Sauce: In small saucepan, combine ketchup, onion,
vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard,
allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered,
for 10-15 minutes or until desired consistency, stirring frequently. Divide
sauce into two portions; set aside. Ribs: At least 1 hour before grilling, soak
wood chips in enough water to cover; drain. Cut ribs into 4 portions. In
charcoal grill with cover, place preheated coals around drip pan for medium
indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood
chips over the coals. Place ribs, bone side down, on the grill rack over drip
pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting
with one portion of reserved sauce the last 15 minutes. Add more preheated
coals (use a hibachi or a metal chimney starter to preheat coals) and wood
chips; turn ribs halfway through grilling. Serve second portion of reserved
sauce with ribs. Note: For gas grills, preheat and then turn off any burners
directly below where the food will go. The heat circulates inside the grill, so
turning the food is not necessary.
Pork Back Ribs with Smoky Pineapple-Mango Sauce
Submitted by:
Paul Passon, Ct.
Serves 3 to 4.
Ingredients:
3 to 4 pounds
pork back ribs
Dry Rub:
2 tablespoons packed brown sugar
2
teaspoons dried oregano leaves
3/4 teaspoon ground cumin
1/2 teaspoon
salt
1/4 teaspoon ground red pepper (cayenne)
Smoky
Pineapple-Mango Sauce:
1/3 cup pineapple juice
1/4 cup vegetable
oil
1/4 cup fresh lime juice
3/4 cup chopped fresh mango
2
tablespoons chopped fresh cilantro
1 tablespoon chipotle peppers in adobo
sauce
1/2 teaspoon dried oregano leaves (Mexican)
1/4 teaspoon
salt
1 clove garlic, minced (1/2 teaspoon)
Directions: In small
bowl, stir together rub ingredients; rub onto all surfaces of ribs. Grill ribs
over indirect* medium heat (about 350 degrees F.) for 1 hour. Place sauce
ingredients in food processor or blender container; process until nearly
smooth. Reserve half of sauce to serve with finished ribs. Brush remaining
sauce on ribs; grill for an additional 30 minutes until ribs are tender and
meat pulls from the bone. Heat reserved sauce and serve with ribs. To grill
with indirect heat, bank hot coals on one side or in a ring around the
perimeter of the fire grate. For gas grills, pre-heat and then turn off any
burners directly below where the food will go. Place ribs on the grill so they
are not directly over any coals or gas burners and close grill hood.
Tequila Marinade
Submitted by: Gilbert Rinehart, Va.
Ingredients:
1/2 cup tequila
1 tablespoon pepper
2 teaspoon
grated lemon peel
2 cloves garlic minced
1/2 teaspoon salt
Directions: Combine all ingredients and mix until the salt dissolves.
Balsamic Marinade
Submitted by: Ann Marie Wiese, Del.
This marinade uses the power of balsamic vinegar to tenderize and flavor meats.
This marinade works well on poultry and pork.
Ingredients:
1 cup
balsamic vinegar
1/4 cup water
3 tablespoons paprika
2
tablespoons kosher salt
2 tablespoons lemon pepper
1/4 teaspoon
marjoram
Directions: Combine all ingredients. Store in an airtight
glass container in the refrigerator. This marinade works great with all kinds
of poultry.
Tequila Marinade
Submitted by: trexdog, FL.
Ingredients:
1/3 cup lime juice
1/3 cup olive oil
1 small
jalapeno pepper, chopped
2 tablespoons tequila
2 tablespoons fresh
cilantro, chopped
2 cloves garlic, minced
1/4 teaspoon salt
1/4
teaspoon black pepper
Directions: Combine all ingredients and mix
well. Store, refrigerated in an airtight container. Marinate seafood for about
1 hour, poultry for about 2 hours and other meats for up to 4 hours.
My Beer Marinade
Submitted by: Randy Dillon, Del.
Ingredients:
2 cups red wine
1 can of beer
1 small red onion,
sliced
Juice from 6 to 8 limes
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
flakes
1/4 teaspoon ground cumin
Directions: Combine all ingredients
and mix well.
Steak Marinade with Ginger and Rum
Submitted by: Ron Maap,
Del.
Ingredients:
1/2 cup pineapple juice
1/3 cup rum
1/4
cup soy sauce
2 tablespoons brown sugar
1 tablespoon ginger, grated
2 cloves garlic, minced
1/2 teaspoon red pepper flakes, crushed
Directions: Combine all ingredients in a small mixing bowl. Pour marinade over
steak and allow to marinade in refrigerator for 3-6 hours.
Simple Fish Marinade
Submitted by: Capt'n Bob, RI.
Serves: 4
Ingredients:
3 Tbsp. white wine
3 Tbsp. vegetable
oil
2 Tbsp. shallots, finely chopped
2 tsp. fresh herbs. like dill or
tarragon
Directions: Combine all ingredients, stirring until well
blended. Remember to always marinate in the refrigerator.
Orange and Onion Marinade
Submitted by: Linda D'Angelo, Fl.
Ingredients:
1/3 cup orange marmalade
3 green onions, finely
chopped
1/4 cup white wine
1 tablespoon olive oil
1 tablespoon
cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon soy
sauce
Directions: Place all ingredients in a medium saucepan. Allow to
simmer on low heat until marmalade has thinned and all ingredients are
combined. Allow to cool completely before using as a marinade.
Sweet Bourbon Sauce
Submitted by: ghjensen, Ill.
Ingredients:
3/4 cup ketchup
1/3 cup maple syrup
1/4 cup
vegetable oil
1/4 cup bourbon
2 tablespoon cider vinegar
2
tablespoon Dijon-style mustard
Directions: Combine all ingredients
together in a medium bowl until well mixed.
Sweet Mustard Sauce
Submitted by: hogwildcook, FL.
Ingredients:
1 cup yellow mustard
1 cup cider vinegar
1/2 cup
apricot preserves
1/4 cup sugar
1 tablespoon Worcestershire sauce
1
teaspoon black pepper
1/2 teaspoon hot sauce
1/2 teaspoon salt
Directions: Mix all ingredients together in a large saucepan. Allow mixture to
simmer for 25-30 minutes. Allow to cool slightly before serving with meat.
Big Mama's Peach Barbecue Sauce
Submitted by: bigmama, Ga.
Ingredients:
1 - 32 ounces canned peaches
1 1/2 cup vinegar
1 cup cooking oil
1 cup brown sugar
3/4 cup maple syrup
3
tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons
cornstarch
1 tablespoons Worcestershire sauce
1 clove garlic, minced
1 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon
ground ginger
Directions: Puree peaches in a blender. Dissolve
cornstarch in a little water. Combine all ingredients in a saucepan and bring
to a low boil. Reduce heat and simmer for 30 minutes, stirring frequently to
prevent burning.
Spicy Molasses, Ginger Barbecue Sauce
Submitted by:
motorchick22, Tx.
Ingredients:
1/3 cup cider vinegar
3
tablespoons dark brown sugar
3 tablespoons tomato sauce
3 tablespoons
molasses
2 cloves garlic, minced
1 serrano chile, seeded and finely
chopped
1 tablespoon ginger, grated
1/2 teaspoon salt
1/4 teaspoon
black pepper
Directions: Place all ingredients in a large saucepan and
simmer for 4-6 minutes. Allow to cool slightly before using.
Spicy Root Beer Barbecue Sauce
Submitted by: Grandma Fran,
Ky.
Ingredients:
1 cup root beer
1 cup ketchup
1/2 cup
orange juice
3 tablespoons Worcestershire sauce
2 tablespoons fresh
lemon juice
2 tablespoons brown sugar
1 tablespoon honey
1 clove
garlic, minced
1/2 teaspoon lemon zest
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
Salt
Directions: Place all ingredients in a medium saucepan and bring to a boil.
Reduce heat and allow to simmer for 20 minutes, stirring occasionally. Season
with salt. Remove from heat and allow to cool. Sauce can keep in refrigerator
for up to 2 weeks.
Pete's Barbecue Sauce
Submitted by: Pete Farmer, NC.
Ingredients:
1 1/4 cups tomato paste or catsup (good with either or
mixture of both)
1 cup water
1/2 cup onion, chopped
Juice of one
lemon
1/4 cup beer
1 teaspoon salt
1 teaspoon chili powder
1/3 cup Worcestershire sauce
2 big dashes of hot sauce such as Tabasco
1/4 cup vinegar
1/8 cup basil vinegar or balsamic vinegar (I prefer
the basil)
1 clove garlic
Directions: Place all ingredients in
sauce pan except the onion and garlic. Put onion and garlic in a blender and
liquefy. Mix with the other ingredients in the sauce pan. Heat until boiling
over low heat, let simmer for 20 minutes.
3 Bear's BBQ Chicken Sauce
Submitted by: Daniel "3Bears,
Franks, FL.
Ingredients:
2 cups apple cider vinegar
4 ounces
tomato paste
1 1/2 tablespoons sugar
1 1/2 tablespoons peanut oil
1 1/2 tablespoons salt
3/4 tablespoon steak sauce
3/4 tablespoon
Worcestershire sauce
1/2 tablespoon hot pepper sauce
Directions:
Mix all ingredients together in a sauce pan and let simmer for 10 minutes.
Marinate chicken in 2/3 of the sauce overnight. Use the other 1/3 to baste the
chicken while barbecuing.
Honey Ginger Teriyaki
Submitted by: Gail Denis, NC.
Ingredients:
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster
sauce
2 tablespoons brown sugar, packed
1 tablespoon fresh ginger
(use the garlic press)
1 tablespoon garlic, pressed or minced
1
tablespoon ketchup
1/4 teaspoon granulated (or powdered) onion
1/4
teaspoon cayenne
1/4 teaspoon cinnamon
Directions: Combine all in
a bowl and mix well
Rib Glaze
Submitted by: hodwildcook, FL.
Ingredients:
1 cup Whiskey
1 cup ketchup
1/2 cup dark brown
sugar
1/4 cup vinegar
1 tablespoon lemon juice
2 teaspoons
Worcestershire sauce
3 cloves garlic, minced
1/2 teaspoon dry mustard
Salt and pepper to taste
Directions: Combine ingredients and mix
well.
Devil's Rub
Submitted by: Alex Palmer, NC.
This wet rub
should look like a thick paste. You can adjust the heat by changing the amount
of red pepper flakes or pepper sauce.
Ingredients:
3/4 cup minced
garlic
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup
red pepper flakes
1/4 cup tomato paste
3 tablespoons hot pepper sauce
2 tablespoons coarse salt
Directions: Mix all ingredients
together. Store in an airtight container.
FatBoy's Spice Rub
Okay, this isn't a simple rub. There are a
lot of flavors in this mixture and you might not have everything on hand, but
it is a great spice rub for anything.
Ingredients:
10 small dried
red chiles
2 1/2 teaspoon Hungarian paprika
2 teaspoons whole cumin
seeds
4 whole cloves
1 teaspoon fenugreek seeds
1 teaspoon salt
3/4 teaspoon black cardamom seeds
1/2 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1/2 teaspoon ginger, grated
1/4 teaspoon
allspice
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
1/8
teaspoon ground cloves
Directions: In a small frying pan over a low
heat, lightly toast whole cloves, cumin seeds, fenugreek, cardamom seeds,
peppercorns, and coriander seeds for about 2 minutes. Allow to cool. Remove
stems from chiles and grind with toasted spices. Add remaining ingredients.
Store in an airtight jar.
Mustard Rub V Submitted by: John Baribault, Ct.
Ingredients:
2 cups Dijon mustard
1 cup minced parsley
1/2 cup
dried orange or lemon peel
1/2 cup rosemary leaves, crushed
1/4 cup
black pepper
Directions: Mix together. Store in refrigerator in air
tight container. Great on Pork, even Fish
Mary'sSpice Rub
Submitted by: blackwidow, UK.
Mary! I
hope we converted the measures correctly? Thanks!
Ingredients:
1
small onion, finely chopped
1/2 cup olive oil
2 tablespoons lemon
juice
1/2 cup fresh cilantro, chopped
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
1 tablespoon paprika
2 teaspoons ginger
2 teaspoons salt (kosher)
1 teaspoon cumin
1/2 teaspoon turmeric
Directions: Combine all ingredients and store in a non-reactive
airtight container. Great on beef, fish and pork
Lotsa Spice Rub
Submitted by: 1luckyekg, Pa,
Ingredients:
1/4 cup garlic powder
1/4 cup onion powder
2
tablespoons allspice
2 tablespoons brown sugar
1 tablespoon dried
ground chipotle chile
1 tablespoon dried thyme
1 tablespoon cinnamon
2 teaspoons dried lemon zest
1 teaspoon cloves
1 teaspoon nutmeg
1/2 teaspoon hot chili powder
Directions: Combine all ingredients
and store in an air tight container. Great on beef, fish and pork
Big Bubba's Rub
Submitted by: bigbubbajim, NC.
This
wet rub is heavy on the cumin and contains liquid smoke to enhance the
smokiness of your barbecue. The olive oil will help to form the spices into a
thick paste, which sticks well to any meat.
Ingredients:
1 cup
cumin seeds crushed
1 cup olive oil
1/3 cup minced garlic
1/4
cup liquid smoke
3 tablespoon coarse salt
1 tablespoon cayenne pepper
Directions: Combine all ingredients, except oil in the bowl of a food
processor and process until smooth. Slowly add oil with the motor running.
Cover and refrigerate until ready to use. Makes about 2 cups.
Mustard Paint
Submitted by: rureadycook, VT.
Ingredients:
1 12 oz can flat beer
4 cups prepared yellow mustard
1/2 cup dark brown sugar, packed
1 tablespoon Louisiana-style hot
sauce
1 teaspoon sea salt
1 teaspoon black pepper
Directions: Combine all ingredients in a non-reactive bowl and store in an air
tight jar in the refrigerator. This sauce will keep for several months. You can
replace beer with lemon juice or liquor. You can also use the Dijon style
mustard for the American mustard. My preference is to use just 2 cups of
prepared mustard, keep the other ingredients the same and substitute 2
Tablespoons of Real Lemon for the flat beer. When ready to use, paint the
mustard sauce on the meat or chicken and then put your favorite spice rub on.
Grill or smoke.
Margarita Cheesecake
Ingredients:
1 1/2 cups pretzel
crumbs
1/2 cup butter or margarine, melted
1 cup fresh strawberries,
hulled
24 ounces cream cheese, softened
1 cup granulated sugar
4
large eggs
1/4 cup fresh lime juice
1/4 cup tequila
1/4 cup Triple
Sec
Lime slices (garnish)
Fresh strawberries (garnish)
Directions: Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2
inches up sides of a 9-inch springform pan. Bake at 325 degrees F for 8 to 10
minutes; set crust aside. Place strawberries in container of electric blender;
process until smooth, stopping once to scrape down sides. Reserve 1/2 cup
purée. Beat cream cheese at medium speed with electric mixer until
fluffy. Gradually add sugar, beating well. Add eggs, one at a time, beating
after each addition. Stir in lime juice, tequila and liqueur. Pour into
prepared pan; pour reserved strawberry purée on top in a circle, and
gently swirl batter with a knife. Bake at 325 degrees F for 1 hour and 10
minutes (center will be soft). Remove from oven, and run knife around edge of
pan to release sides. Return to oven; turn oven off, and leave cheesecake in
oven 30 minutes. Remove from oven, and let cool completely on a wire rack.
Remove from pan; cover with plastic wrap, and chill 8 hours. (Do not cover with
aluminum foil.) Garnish, if desired, with lime slices and fresh strawberries.
Melody's Quick Fluffy Cheesecake
Ingredients:
1 pkg.
(8 oz.) Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) Cool Whip,
Whipped Topping, thawed
1 Graham Pie Crust (6 oz.)
Directions:
Beat cream cheese and sugar in large bowl with wire whisk or electric mixer
until well blended. Gently stir in whipped topping. Spoon into crust.
Refrigerate 3 hours or until set. Garnish as desired.
Cherry Swirled Cheesecake
Makes 12 Servings
Ingredients:
Vegetable cooking spray
¼ cup graham cracker
crumbs
1 (21-ounce) can cherry pie filling
1 teaspoon grated orange
rind
2 (8-ounce) packages fat free cream cheese
1 (14-ounce) can low
fat sweetened condensed milk
4 egg whites
1 egg
1/3 cup bottled
lemon juice
1 teaspoon vanilla extract
½ cup un-sifted flour
Directions: Preheat oven to 300º. Spray bottom and sides of
8-inch spring form pan with cooking spray; sprinkle crumbs on bottom of pan. In
electric blender or food processor container, puree cherry pie filling until
smooth. Add orange rind; set aside. In mixer bowl, beat cheese until fluffy.
Gradually beat in low fat sweetened condensed milk until smooth. Add egg
whites, egg, bottled lemon juice and vanilla; mix well. Stir in flour. Pour
half of batter in prepared pan. Spoon ½ cup cherry puree evenly over
batter. Top with remaining batter. Drop by spoonfuls ½ cup cherry puree
over batter; with knife or spatula gently swirl. Reserve remaining puree. Bake
60 to 65 minutes or until center is set. Cool. Chill. Serve with remaining
puree if desired. Refrigerate leftovers.
Chocolate Chip Cheesecake
Submitted by: auntiejess, Pa.
Ingredients:
1 cup Chocolate Wafer Crumbs
3 tablespoon
Margarine -- Melted
24 ounces Cream Cheese -- Softened
3/4 cup
Sugar
1/4 cup Unbleached All-Purpose Flour
3 each Large Eggs
1/2
cup Sour Cream
1 teaspoon Vanilla
1 cup Mini Semi-sweet Chips
Directions: Combine crumbs and margarine; press onto bottom of 9-inch
springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
and flour, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream and
vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F.,
55 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream and fresh mint leaves, if desired.
Buffalo Chip Cookies
Submitted by: kittycatgirl, NY.
Servings: 48
Ingredients:
1 c Margarine
1 c Brown sugar
1
c Granulated sugar
2 - Eggs, beaten
1 tsp Vanilla
1 c Oatmeal
2
c Flour
1 tsp Baking powder
1 pkg Chocolate chips
1 c Nuts,
chopped
1 c Cornflakes
Directions: Preheat oven to 350 deg. F. Mix
all ingredients and place spoonfuls on cookie sheet. Bake 12 to 14 minutes.
Makes 4 dozen cookies. These freeze well.
Butter Crunch Cookies
Submitted by: motormamma, Ga.
Ingredients:
1 Cup All-Purpose Flour
1/4 Tsp Baking Powder
1/2 Tsp
Baking Soda
Cream Together In Order:
2/3 Cup Soft Butter
1 Cup
Brown Sugar
1 Egg
1 Tsp Vanilla
Fold Together The Above Two
Mixtures Then Add:
3/4 Cup Oatmeal
1 Cup Flaked Coconut
1 Cup Corn
Flakes
Directions: Drop in small balls on un-greased cookie sheet. They
spread as they bake. Bake at 350F. for 10-12 minutes. Yield 3 1/2 dozen.
Chocolate Bourbon Cookies
Submitted by: Judy Coffey, Ky.
Servings: 50
Ingredients:
2 c Flour
6 tbsp. Cocoa powder
unsweetened
1/4 tsp. Cinnamon
1/4 tsp. Salt
1 c Butter,
softened
1 c Brown sugar, firm pack
1/2 c Bourbon
1 c Mini
chocolate chips- semi sweet
2 Egg whites
2 tbsp. Water
3 c Pecans,
finely chopped
Directions: Combine the flour and cocoa powder, cinnamon
and salt in a small bowl. Set aside. Beat together butter and brown sugar in a
large bowl until creamy and smooth. Beat in bourbon until well blended.
Gradually add dry ingredients to butter mixture, beating well after each
addition. Stir in the chocolate chips. Cover dough with plastic wrap and
refrigerate for at least 2 hours. When ready to bake cookies, preheat oven to
350~F. Grease 2 large cookie sheets. Beat together egg whites and water and set
aside. Using 1 level tbls. shape dough into balls about 1 inch in diameter.
Roll each ball first in the egg whites then in the chopped nuts. Arrange the
balls 1/2 inch apart on the prepared cookie sheets. If the dough gets to soft,
periodically return the dough to the refrigerator. Bake the cookies in the
preheated oven for 15-20 minutes or until they are still soft but have a light
crackled crust. Cool cookies on the cookie sheets for 2-5 minutes. Carefully
remove the cookies to a wire rack to cool completely. May use walnuts instead
of pecans.
Chocolate Rum Dums
Submitted by: Sarah Vetri, Pa.
Ingredients:
1 - 8 1/2 oz Pkg chocolate wafers - crushed
1 c Pecans,
chopped
1 c sugar
1/4 c Light corn syrup
1/4 c Dark rum
Directions: Combine crushed wafer, pecans, & sugar, syrup & rum. Mix
well. shape by teaspoonful into round balls. Let stand 10 minutes. Roll in
extra sugar.
Honeybear's Brownies
Submitted by: honeybears, Pa.
Servings: 16
Ingredients:
1/3 c Butter or margarine
3/4 c
Sugar
1/3 c Honey
2 tsp. Vanilla
2 Eggs
1/2 c All-purpose
flour, un-sifted
1/3 c Hershey's cocoa
1/2 tsp. Salt
1 c Chopped
nuts
Directions: Grease one 9-inch pan. Cream butter and sugar in a
small mixer bowl; blend in honey and vanilla. Add eggs, one at a time, beating
well after each addition. Combine flour, cocoa and salt; gradually add to
creamed mixture. Stir in nuts. Pour into pan. Bake at 350 F for 35-30 mins or
until brownies begin to pull away from edge of pan. Cool in pan. Makes 16
brownies.
Kahlua Fudge Brownies
Submitted by: Alimoore, Pa.
Ingredients:
1 1/2 c Flour -- sifted
1/2 tsp. Baking powder
1/2
tsp. Salt
2/3 c Butter
3 Squares unsweetened baking Chocolate
3
large Eggs
2 c Sugar
1/4 c + 1 Tbsp. Kahlua
3/4 c Walnuts
chopped
Directions: Grease a 9" square pan. Preheat oven to 350F. Sift
flour, baking powder, and salt together. Melt butter and chocolate together
over low heat. Beat eggs and sugar until light. Add flour mixture, chocolate
mixture and 1/4 cup Kahlua. Blend well. Stir in nuts. Bake 30 minutes or until
done. Cool in pan. Brush with remaining Kahlua.
|
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Happy 4th of July and welcome to "The
Biker eNews Grill" where you'll find the very best in Biker food recipes by
Bikers for Bikers from all over the world. Man the excitement is going wild!
Folks have been asking for Catfish recipes and more marinates, in addition to
everything else, so strap on the belts we're going for a ride! Melody's trying
to keep up with all the awesome Desserts, so leave room!! Happy 4th of
July!